Characterization of Anthocyanins from Fruits of Two Mexican Chili Peppers (Capsicum annuum L.) | Zendy

César Aza-González | Zendy; Neftalí OchoaAlejo | Zendy

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Characterization of Anthocyanins from Fruits of Two Mexican Chili Peppers (Capsicum annuum L.)

Author(s) -

César Aza-González,

Neftalí OchoaAlejo

Publication year - 2017

Publication title -

journal of the mexican chemical society

Language(s) - English

Resource type - Journals

ISSN - 2594-0317

DOI - 10.29356/jmcs.v56i2.313

Subject(s) - anthocyanidin , delphinidin , capsicum annuum , chili pepper , pepper , anthocyanin , chemistry , food science , horticulture , botany , biology , cyanidin

Chili pepper fruits of the Arbol and Uvilla types ( Capsicum annuum L. ) were analyzed to characterize the anthocyanins that are synthesized and accumulated in the pericarp tissues. The aglycon delphinidin was identified as the only anthocyanidin in both chili peppers. Anthocyanins were separated and identified using HPLC-MS, and delphinidin-3- cis -coumaroylrutinoside-5-glucoside and delphinidin-3- trans -coumaroylrutinoside-5-glucoside were the most abundant components.

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